1 Tablespoon (10g) Vegetable Oil
4 Small Sized (400g) Chicken Breasts
2 Medium Sized (300g) Onions
2 (6g) Garlic Cloves or 1 Teaspoon (5g) Garlic Puree
4 (40g) Spring Onions
1 (160g) Red Pepper
½ Pack (100g) Pak Choi
2 Medium Sized (160g) Carrots
½ Teaspoon (2g) Ground Ginger
2 Packs (600g) Straight To Wok Noodles
4 Teaspoons (20g) Soy Sauce (use reduced salt when possible)
Peel and chop the onions and garlic.
Wash and slice the spring onions.
Wash, de-seed and thinly slice the pepper.
Wash and shred the pak choi.
Wash, peel and thinly slice the carrots.
Heat the oil in a large frying pan or wok.
Stir fry the chicken, onion and garlic until golden brown
Reduce the heat and add the spring onions, pepper, pak choi, carrots and ground ginger. Stir until the vegetables are soft.
Add the noodles to the pan and stir fry for 1-2 minutes, separating the noodles with a fork, until the noodles are hot.
Add soy sauce to taste and serve.
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